Savory Pork Chops in Creamy Mushroom Sauce with Fragrant Jasmine Rice

Step 1

In a saucepan, combine water, rice, and a pinch of salt. Bring the mixture to a boil, then lower the heat and cover the pan. Let it simmer until the rice is tender, typically around 20 minutes. Once done, take the pan off the heat and add a knob of butter, fluffing the rice with a gentle stir.

Step 2

Preheat your oven to 350 degrees F (175 degrees C), or follow the "Combo 1" setting for a countertop induction oven if that's what you're using.

Step 3

Place your pork chops in a 9-inch baking pan or a grill pan for countertop induction ovens. Drizzle some olive oil over the chops and season both sides generously with Creole seasoning, salt, and pepper. Arrange slices of green bell pepper and onion around and on the pork chops.

Step 4

Bake your pork chops in the preheated oven until a meat thermometer reads at least 145 degrees F (63 degrees C) when inserted into the center. This usually takes around 20 minutes in a regular oven and 10 to 15 minutes in a countertop induction oven. Cover the pan with aluminum foil to keep the heat in.

Step 5

In a large skillet over medium heat, melt some butter. Sauté mushrooms and chopped onion until the onion turns translucent, which should take about 5 minutes. Slowly pour in some half-and-half and stir in flour gradually. Keep cooking and stirring until the sauce thickens, approximately 5 minutes.

Step 6

Pour the creamy sauce over the pork chops, making sure to mix in the juices from the pan. Return the pan to the oven and let the flavors meld for 3 to 5 minutes. When ready, serve the pork chops over the fluffy rice. For a finishing touch, sprinkle some paprika on top before serving.